How do you do your meal planning?

jessjunkemail1

I am wanting to get in the habit of planning my breakfasts and lunches on the weekend. I buy lunch every day which is expensive and not the healthiest. My biggest issue is getting BORED eating the same things. How do you do your meal planning?

MoiAussi93

I don't really formally plan meals. I generally shop once a week. Before I go, I take a quick look to see what standard items I need to restock. If there is anything special I want to make, I will buy what is necessary for that. Otherwise, I decide what i want for any given meal that day...choosing from what I have on hand, how much effort I want to put it, and what I feel like. I do repeat a lot, but it keeps things simple and fast. If I start to get bored, that is when I begin looking up recipes.

shadowfax_c11

I eat the same breakfast every day monday through friday. Then I mix it up on my days off. Whatever I cook for dinner I make enough to have for lunch at work the next day. I generally don't plan meals more than a day or two in advance.

swift13b

I usually turn whatever I cook for dinner on Sunday into lunch for Monday to Thursday. On Sunday night I pack it all up into individual serves in tupperware. Then I take all of it plus snacks to work with me on Monday. This way everything is already there and I don't have to worry about it. It works for me because I use a fridge that not many people use at work, so there's plenty of room. There are still things I bring in daily (fruit, almond milk etc) though. For breakfast, on Sundays I also make a batch of egg muffins to last me the week.

Queenmunchy

I just cook a few one pot meals every weekend - one frittata to keep in the fridge and eat all week, plus maybe a version of chili, soup, stew, curry, stuffed peppers, meatballs. nuggets, muffin tin meat loaf or pot pie. We freeze them all and just heat up when we want to eat.

ForeverSunshine09

I don't cook ahead but, I prelog meals and I switch of between like 4 different breakfasts and 4-5 lunches. Burrito bowl is a super easy one that you could make ahead and just combine when ready to eat.

Steve_ApexNC

jessjunkemail1 wrote: »

I am wanting to get in the habit of planning my breakfasts and lunches on the weekend. I buy lunch every day which is expensive and not the healthiest. My biggest issue is getting BORED eating the same things. How do you do your meal planning?

I am totally geeky about meal planning. Basically, I sit down every Sunday morning and write a menu for the week (although some weeks when I have spare time, I might start early). I take into account the week's activities. So, for example, if I know son has a ball game or the wife/daughter team will be late from cheer practice, I plan a crockpot meal. I also try to take into leverage leftovers. Often, one night's dinner becomes the next days breakfast or lunch. I also try to do thinks like if I make chicken today, I make a bit extra so I can have chicken salad or chicken soup later in the week. Homemade soups are great leftover busters and freeze well. Ergo, Soup and Salad night is not unusual (although the kids usually get a cheese queso with theirs. I skip 'em for self for calorie reasons).

I start plannign around an entree (could be protein, could be a vegetable) and then build starch, greens, veggies, and fruit around it.

Over time, I have built up a pretty extensive list of recipes that are hits with the wife and kids. I am actually in the process of adding nutrition info to each recipe file (I do it all on my laptop) which helps me plan now that I am focused more on weight loss. I don't have any set rules for picking meals, but I do try hard not to have the same protein two nights in a row. I do a lot of chicken and try to have a fish night and a vegetarian night. I also will do a pork loin night every couple of weeks. We really don't eat a lot of sausages (though that is a favorite food of mine) due to fat content or beef because, well, I just don't care much for beef outside of a nice burger once in a while.

Another thing I do to keep it fresh is to vary flavor profiles. An easy way to do this is by international cuisine. I can have chicken done with a south west flair one night and then in an Asian type stir fry a couple nights later. All I get from kids is "YUM". Never, "not chicken again!" The easiest way to change flavor profile is with fresh herbs, spices, and nice sauces. You can also vary textures (e.g., compliment something smooth like mashed tater with something with some crunch - say broccoli) and temps (cold salad with a hot soup).

Last, I try to keep a solid 'pantry' with basics like carrots, onion, celery, lettuce, lemons, etc, etc, etc. This allows me to adapt on the fly.

if you ever need an idea, feel free to hit me up.

Kalikel

I try to eat what I have before it goes bad. If I don't want what I have and everything can wait another day, I stop at the grocery store.

I can't say on Sunday that I'm going to want chicken on Wednesday and tuna on Thursday, KWIM? I didn't even know this morning that I'd want rice and veggies for dinner.

Justthisgirl1994

Steve_ApexNC wrote: »

jessjunkemail1 wrote: »

I am wanting to get in the habit of planning my breakfasts and lunches on the weekend. I buy lunch every day which is expensive and not the healthiest. My biggest issue is getting BORED eating the same things. How do you do your meal planning?

I am totally geeky about meal planning. Basically, I sit down every Sunday morning and write a menu for the week (although some weeks when I have spare time, I might start early). I take into account the week's activities. So, for example, if I know son has a ball game or the wife/daughter team will be late from cheer practice, I plan a crockpot meal. I also try to take into leverage leftovers. Often, one night's dinner becomes the next days breakfast or lunch. I also try to do thinks like if I make chicken today, I make a bit extra so I can have chicken salad or chicken soup later in the week. Homemade soups are great leftover busters and freeze well. Ergo, Soup and Salad night is not unusual (although the kids usually get a cheese queso with theirs. I skip 'em for self for calorie reasons).

I start plannign around an entree (could be protein, could be a vegetable) and then build starch, greens, veggies, and fruit around it.

Over time, I have built up a pretty extensive list of recipes that are hits with the wife and kids. I am actually in the process of adding nutrition info to each recipe file (I do it all on my laptop) which helps me plan now that I am focused more on weight loss. I don't have any set rules for picking meals, but I do try hard not to have the same protein two nights in a row. I do a lot of chicken and try to have a fish night and a vegetarian night. I also will do a pork loin night every couple of weeks. We really don't eat a lot of sausages (though that is a favorite food of mine) due to fat content or beef because, well, I just don't care much for beef outside of a nice burger once in a while.

Another thing I do to keep it fresh is to vary flavor profiles. An easy way to do this is by international cuisine. I can have chicken done with a south west flair one night and then in an Asian type stir fry a couple nights later. All I get from kids is "YUM". Never, "not chicken again!" The easiest way to change flavor profile is with fresh herbs, spices, and nice sauces. You can also vary textures (e.g., compliment something smooth like mashed tater with something with some crunch - say broccoli) and temps (cold salad with a hot soup).

Last, I try to keep a solid 'pantry' with basics like carrots, onion, celery, lettuce, lemons, etc, etc, etc. This allows me to adapt on the fly.

if you ever need an idea, feel free to hit me up.

Wow! That's impressive, can I hire you haha. I've had the same seasoned chicken breast almost every day for the past few months haha. Good thing I have a pretty boring taste and am happy with little variety.

Steve_ApexNC

Justthisgirl1994 wrote: »

Wow! That's impressive, can I hire you haha. I've had the same seasoned chicken breast almost every day for the past few months haha. Good thing I have a pretty boring taste and am happy with little variety.

What can I say - I am a total nerd when it comes to food planning. And, yes, I would love to be hired as a personal chef or a sports team chef. Unfortunately, I am not professionally trained and I don't think they make enough to offset my day job.

As to your seasoned chicken breast - well, try some smoked paprika, dry oregano (fresh won't hold up well in the oven) and a squirt of fresh lemon juice. Another day, try some chili powder and a lime juice instead. It will still be roast chicken breast, but it'll taste a bit different.